Mango chutney pork chops baked with ham stock and red onions until perfectly cooked in an easy delicious, spicy and almost jammy sauce.
This simple recipe will go from your fridge to your table in a little over 30 minutes making a fantastic midweek meal.
Sweet and Spicy Pork Chops
I adore cooking and eating bone-in pork chops, which explains their very regular appearance on my website.
I've got dishes that range from sweet and sour pork chops with pineapple to creamy Normandy pork chops and sharp adobo pork chops to classic honey and mustard pork chops.
As you can tell, I have a weakness for pork with a sweet sauce, and this recipe is another that features that combination.
Spicy mango chutney provides the sweet element for these baked pork chops, and that sweetness is offset by wonderfully savoury ham stock.
The combination of Indian-influenced chutney and very European stock may sound odd, but it is delicious!
Aside from a little ghee, some red onion and seasoning, that's all this beautifully easy recipe needs.
It's pretty quick too, and will go from your fridge to your table in around 30-35 minutes.
If this dish floats your boat, be sure to check out my baked mango chutney chicken breast recipe!
Frequently Asked Questions
Can I use boneless pork chops?
Yes, this recipe works just as well with boneless pork loin chops. You could even use fattier pork shoulder chops, the same sort of cut that I use in my stuffed pork chops recipe.
Do I have to remove the rind from the pork?
No, but it will not crisp up once you add the ham stock and the sweet mango chutney. Some people like that texture, and in some dishes, I am that person, but in this fairly sweet recipe, it is a bit weird.
Where can I get ham stock from?
Most large British supermarkets sell ham stock cubes made by Knorr, but it's not a patch on homemade stock.
But in the real world, it is a perfectly acceptable product, and it adds a wonderful salty ham vibe to the sauce, which works perfectly with the sweet mango chutney.
Can I use a different type of stock?
Yes, if you want to swap the ham stock for something else, use chicken stock instead.
What mango chutney do you use?
I quite like to make homemade mango chutney, but I have tested this recipe with both Tracklements mango and chilli chutney and Geeta's hot mango chutney.
Do I have to use spicy mango chutney?
No, not at all, if spice isn't your thing, go for a mild sweet chutney, this will still be delicious.
Serving Suggestions
I've served my mango chutney pork chops with my Indian-inspired roast Bombay potatoes in these pictures. They will happily sit in the oven alongside the pork chops, and if you start the chops a few minutes after the potatoes have gone into the oven, everything is ready at the same time!
This also works wonderfully with my aloo methi (fenugreek potatoes) recipe.
Rice also makes a nice side for this recipe. There is plenty of sauce to make plain rice work, a good pilau rice is fab too!
Whilst the Mango chutney gives this dish a bit of an Indian vibe, there is no need to follow through with that. This recipe sits just as well with European-influenced sides.
A big pile of air fryer chips work just as well with this recipe as some roasted tenderstem broccoli, and the almonds in my green beans amandine work exceptionally well too.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 28cm or 11" frying pan.
- Kitchen tongs.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- A quick red meat thermometer (optional).
Quick and Easy Baked Mango Chutney Pork Chops Recipe
Ingredients
- 2 Thick Cut Bone in Pork Chops 350-400g Each
- 1 Medium Red Onion 150g
- 2 tablespoon Ghee
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 175 g Spicy Mango Chutney ½ Cup
- 125 ml Ham Stock ½ Cup
- Fresh coriander for garnish
Instructions
- Remove the rind from the pork chops, leaving a little of the fat and season them well with salt and pepper.
- Top and tail the red onion, cut it in half, peel it, and then cut it into 3-5mm (⅛"-¼") thick slices (top to bottom).
- Heat a frying pan that is large enough to hold both pork chops (28cm or 11" should be fine) over a high heat and add the ghee, when it is hot sear the pork chops on all sides, starting with the fat, then remove and set aside. This will take between 5 and 8 minutes.
- Add the onions to the pan and cook for 5 minutes stirring regularly. They should begin to crisp up at the edges, if they brown too quickly, reduce the heat a little.
- Pour in the ham stock and add the mango chutney, stir to combine.
- Return the chops to the pan, spooning over a little of the sauce. Transfer the pan to the oven and cook at 200°C or 390°F for 12-15 minutes. You are looking for an internal temperature of around 63°C or 145°F on the pork chops before serving.
- Serve with lots of fresh coriander.
